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Roasted Chicken with Onions and Soy Sauce

By Galen Lau
Adapted from this recipe at

Yields: 4 servings


  • 4 chicken legs, cut into thighs and drumsticks
  • 2 tablespoons Chinese white rice wine or gin
  • 3 tablespoons dark soy sauce
  • 1 tablespoon sesame oil
  • 1½ teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon Chinese white rice vinegar or distilled vinegar
  • 1 teaspoon fresh ground black pepper
  • 2 garlic cloves, minced
  • 1½ tablespoons peanut oil
  • 3 medium onions, sliced lengthwise


  1. Preheat the convection oven to roast at 375°F.
  2. Put all ingredients in a large resealable bag or large mixing bowl, toss, and allow to rest 30 minutes.
  3. Pour the mixture into a roasting pan. Re-arrange the chicken so that it is sitting on top of the onions, skin-side up, and roast for 10 minutes.
  4. Lower the heat to 350°F, turn the chicken over, and roast for another 10 minutes.
  5. Turn the chicken over again and cook for a final 10 minutes.